LML Protein Ingredients:

1. What are the effects of denaturation on protein?

· changes the secondary or tertiary structure
· peptide bonds still intact
· Denatured proteins have higher viscosity and lower solubility than the native form.

2. What are the different types of protein and their function?

(a) Soy protein:
· consumption to the reduction of heart disease
· a complete protein, containing all of the essential amino acids
(b) Pea protein:
· high emulsion and gel properties
· dispersibility and stability to many finished products
· improves product texture
· gluten replacement in cookies, bread and pasta
· act as an emulsion stabilizer in sauces, dressings and mayonnaise without eggs
(c) Zein:
· used as a nut or confection coating
(d) Wheat protein
· enhance the taste, texture and appearance of cereal clusters, baked products and snacks
· increase protein content without altering flavor, and reduce bitterness in whole-grain applications
· act as an economical replacement for dairy or egg proteins
· contribute flavor and flavor enhancement